Micro-Fermentation of Cocoa

摘要

The present invention provides methods for micro-fermentation of cocoa allowing quality evaluation on a tree by tree basis.

主权项

1. A method of micro-fermentation of cocoa beans comprising:
a. providing cocoa beans from three or less pods from a single tree, wherein the beans are placed in an airtight container; b. removing the air from the container and sealing the airtight container; c. fermenting the cocoa beans at a controlled temperature under anaerobic conditions for a first predetermined period of time; d. separating the cocoa sweatings from the cocoa beans at one or more a second predetermined times; and e. drying the cocoa beans until the total moisture content is about 5-10 percent.